Have you tried ways to stop your bananas from over-ripening and failed? I have! It was depressing to get bananas home and see at least a couple go bad each time. But then, I experimented with them, made banana chocolate oatmeal and it was a hit. Then I am like okay, let's twist the recipe and maybe try muffins. After several trials and errors, I am presenting the best, crumbly banana oats muffin recipe with semolina, nuts and no added sugars to make your mornings extra sweet.
Did I say sweet? and did I also say no sugar? A healthy dessert??
Let your bananas go spotty! You're going to be so happy the next time that happens
This recipe is #Vegan-friendly, use plant-based milk, dairy-free chocolate, maple syrup or agave, and voila! These muffins are vegan! I used oat milk but my chocolate chips were regular. I also used chia egg but flax egg works just as well.
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Ingredients:
1 cup Powdered Oats (Old Fashioned Oats
1/2 cup semolina
2 over-ripe bananas
1 tbsp ground chia seeds/flax seeds
3/4 - 1 cup any milk/ plant based milk
2 tbsp maple/agave syrup/honey
1/4 cup roughly chopped roasted nuts (I used Pecans & Cashews)
1/4 cup non-dairy chocolate chips
1 tsp Baking Powder
1 tsp Eno Fruit Salt / 1/2 tsp baking soda
1 tsp Cinnamon Powder
1/2 tsp salt
1 tsp vanilla extract (optional)
Directions:
1 Chia/Flax Egg: Take 1 tbsp ground chia/flax seeds and mix with 3 tbsp of water and let it sit to get to gel-like consistency
Pre-heat your oven to 395 F
Mash two overly ripe bananas with a fork or a potato masher and get to an egg-like consistency. The riper the banana the better, because you will need less sweetener
To the banana mixture, add 1 chia/flax egg, 1/2 cup of your plant-based milk, 2 tbsp maple syrup/agave syrup/honey
In a large mixing bowl, add the powdered oats and semolina, baking powder, cinnamon powder, salt
Pour in the wet ingredients, the nuts and chocolate chips to the bowl and use cut and fold method to incorporate everything together
Adjust the batter to a pouring consistency by adding more milk (I needed just a little over 3/4th cup. It all depends on the type of oats and semolina you use and ripeness of your banana.)
Finally stir in the fruit salt and mix the batter one last time
Grease your muffin tray with some cooking spray or brush some cooking oil and divide the batter equally filling the mold three quarter of the way
Bake it in 395 F oven for 30 minutes on until the skewer inserted comes out clean
Tips & Tricks:
I usually batch make these for 1 week and store them in an airtight container in the fridge.
Using Eno instead of baking soda will really make a difference
Let me know how they turned out for you and stay tuned for more such recipes! Namaste!
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